Dishmachine Operator Part Time [Starts at $18/hr]

Food Service Worker

Location: North High

5.0 scheduled hours per day; 9:00 a.m. to 2:30 p.m.; Work August through May when students are in session

Reports To: Executive Director of Nutrition Services

Position Purpose: Primary responsibilities include the safe operation of the dishmachine. Assists with the preparation and serving of quality meals to students and staff, cleaning and sanitation of equipment, rotating food stock and supplies, and providing superior customer service.

Nutrition Services Video

Annual uniform allowance and complimentary shift meal

Hourly Non-exempt, Part Time, paid bi-weekly

Knowledge, Skills, and Abilities:

• High School diploma or equivalent required.
• Ability to apply basic arithmetic calculations using units of American money, weight measurements, volume, and distance.
• Skill in safe food handling.
• Skill in customer relations and service recovery.
• Previous food service experience preferred.
• Must demonstrate excellent attendance and work record.
• Practical working knowledge of food safety practices and procedures.
• Ability to maintain current Douglas County Food Handler's Certification.
• Sensitivity and ability to interact with students, co-workers, teachers, administrators, other staff, and parents of other cultures and backgrounds.
• Excellent organizational skills, demonstrated ability to handle multiple projects with strong attention to detail.
• The skills pertinent to positive human relationships and the ability to work effectively with all staff, students, parents, administrators, and the community.
• Knowledge of OPS's mission, purpose, goals, and the role of every employee in achieving each of them.
• Assist with the cleaning and sanitization of all large and small equipment, serving utensils, and all kitchen areas.
• Assist with completing daily tasks in a timely manner. Promptly available to other schools when requested.

Essential Performance Responsibilities

• Overall supervision and production coordination of assigned areas.
• Setting work schedules to ensure task completion at designated times.
• Estimates the time required to complete job-related tasks and plans accordingly.
• Performs repetitive activities for prolonged periods of time.
• Knowledge of the variety of cleaning supplies.
• Maintains a clean and safe area around the dish machine.
• Monitors dish machine temperature and soap dispensing equipment for accuracy.
• Disassembles and cleans the dish machine daily, and performs weekly deliming.
• Serves as a positive role model.
• Assist with the preparation, service, and storage of food.
• Supports service excellence initiatives with proactive efforts in service.
• Follows approved cafeteria menu preparation and service protocols within the approved timeline.
• Trains in all stations within the kitchen to cross cover as needed.
• Promotes improvement in customer service by providing appealing food and excellent customer service.
• Participates in the financial management process by carefully monitoring portion control, proper pricing, and safe storage of supplies and food.
• Working with and understanding a diverse student population.
• Ability to recognize a "reimbursable" meal.
• Must follow and maintain required food safety, cleaning, and sanitation procedures.
• Follow Hazard Analysis and Critical Control Points (HACCP) procedures.
• Must practice good hygiene habits.
• Demonstrate proficiency in the English language to read and communicate with others.
• Demonstrate proficiency of basic math skills (add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals), as well as counting money.
• Ability to operate food service equipment safely.
• Ability to receive and process verbal information as well as respond to nonverbal cues.
• Successful completion of the Douglas County Food Handlers Certification, within the first 30 days of employment, scoring 80% or above, before attending the kitchen training class.
• Ability to maintain current Douglas County Food Handler's Certification.

Additional Duties

Performs other related tasks as assigned by supervisor and other central office administrators as designated by the Superintendent.

Equipment

This position may require the ability to use a variety of office equipment, including a computer and automated record-keeping software. This position may require the ability to use commercial kitchen equipment, including ovens, steamers, hot-holding cabinets, blenders, food processors, mixers, slicers, can openers, peelers, knives, scales, and thermometers. Must always comply with OPS's guidelines for equipment use.

Travel

Local travel will be required.

Physical and Mental Demands, Work Hazards

• Must be able to respond rapidly in emergencies.
• Must have organization, time management, communication, and interpersonal skills.
• Work in an office environment, school buildings, and warehouse settings.
• Ability to lift, move, and reposition objects and materials, frequently exerting force equal to lifting fifty (50) pounds.

Physical Demand Classifications

Rarely - 1-5% of the time, in an 8-hour day

Occasionally - 6-33% of the time, in an 8-hour day

Frequently - 34-66% of the time, in an 8-hour day

Continuously - 67-100% of the time, in an 8-hour day

Essential Functions

STANDING: (Remaining on one's feet in an upright position without walking)

Occasionally: When preparing food, including cutting fruit and shredding cheese. When cleaning dishes. When working as a cashier. Floor mat available in the cashier area and in the sink area.

WALKING: (Moving about on foot. It requires 3 consecutive steps to be considered walking) Occasionally Moving throughout the kitchen area; accessing food from the storeroom; accessing food in the refrigerator; accessing food in the freezer area. Surface includes linoleum and tile. There may be times when portions of the kitchen floor could be wet.

SITTING: (Remaining in a seated position with hips and knees bent to some extent and buttocks resting on a surface) Rarely Using the computer to review inventory, ordering items, and communicating electronically as needed.

LIFTING: (Raising or lowering an object from one level to another.) Occasionally Handling cases of food products. Cases may be staged on the floor level of the storage room. Cases may be moved to the kitchen area, or products may be placed on shelves. Some examples include:

Weight: 40 lb. Level: 6" (floor) to 34" (counter height) Item: Case of Oranges, Rate: 12 cases per shift

Weight: 45 lb. Level: 6" (floor) to 34" (counter height) Item: Case of Baked Beans, Rate: 13 cases per shift

Weight: 45 lb. Level: 6" (floor) to 34" (counter height) Item: Case of Ketchup Pouches, Rate: 12 cases per shift

Weight: 40 lb. Level: 6" (floor) to 34" (counter height) Item: Case of Apples, Rate: 16 cases per shift

Weight: 36 lb. Level: 6" (floor) to 34" (counter height) Item: Case of Chicken Patties, Rate: 3 x shift

Weight: 48 lb. Level: 6" (floor) to 34" (counter height) Item: Case of Mozzarella Cheese (Blocks), Rate: 2 x month

Weight: 32 lb. Level: 8" (case handle) to 34" (counter height) Item: Case of Milk Cartons (50 cartons), Rate: 16 cases per shift

CARRYING: